Kumquats look like little oblong oranges. They have an intensely
bitter flavor, and are usually relegated to use as a garnish
for the holiday turkey. Nevertheless, candied kumquats are a
gourmet delight that can be eaten alone or as an accompaniment
to roasted game birds.
4 cups kumquats
2 1/2 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar
Using a wooden pick, prick a small hole in the bottom of each kumquat.
Place the kumquats in a heavy stockpot and cover with
water. Bring the stockpot to a boil, then reduce the heat to
a simmer and cook the kumquats until tender, about 15 minutes.
Drain the kumquats.
In a separate stockpot, add the sugar, 1 cup water and cream
of tartar. Heat the mixture over medium heat, stirring to dissolve the sugar.
When the syrup reaches the soft ball stage, 238 degrees
F on a candy thermometer, add the drained kumquats. Reduce the
heat to medium-low and cook the kumquats in the syrup for 10 minutes.
Remove the kumquats from the syrup and let them cool
on a baking sheet lined with wax paper.
When cooled, roll the kumquats in additional granulated sugar to coat.